1515 Restaurant

Water cress, candied jalapeno, five citrus sauce and cilantro gel.

Ishiyai style cooking at the table on hot stone. Yuzu vinaigrette, house steak sauce, paint shiso, micro greens.

Sauterne gelee, broiche, pine ash and blueberry thyme compote.

Applewood smoked, Colorado corn brulee, cilantro dust and sweet and spicy house BBQ hoisin sauce.

Sorrel, bacon pesto, rhubarb gel, citrus foam and black coral.

Seared rare, shaved spring vegetable salad, ponzu gel and shiitake mushroom vinaigrette.

Chef's daily selection.

Lemon grass, grilled tomato, creme fraiche and fried leaks.

Duck prosciutto, sunnyside quail egg, crispy shallots, candied walnuts and black truffle vinaigrette.

Compressed apple, watercress, crispy St. Andre triple creme, pink peppercorn, shaved radish and apple ale foam.

Bacon-cheddar-creme fraiche potato, haricot vert, bacon praline and buttermilk demi glace.

Compressed tofu, frisee, orange, cherry tomato and habanero miso emulsion.

Lobster, mussels, new caledona shrimp, sea scallop, potato and tomato vapor.

King trumpet mushroom, asparagus, ramp pesto, butter poached fingerling potato and cherry glace.

Broiche, foie gras torchon, spinach and truffled demi glace.

Fried Colorado apple puree, crab white cheddar souffle, carmel powder and bacon bourbon demi glace.

Butter poached fingerling potato, caramelized onions, fried sherry mushroom and red wine gastrique.

Mascaropone, stinging nettles, shaved crispy prosciutto, sous vide egg, watercress and Verde farm garden onions and truffle dust.

Dark chocolate souffle, white chocolate air and rocky road gelato.

Concord grape, peanut mousse and crunchy milk chocolate.

Chocolate ganache, cinnamon toast crunch gelato and coco nib glass.

Rhubarb sorbet, brown sugar crumbles, orange vanilla custard, isi sweet yogurt and mint powder.